The Baking Process Kill Step Calculators help bakers evaluate the lethality of their process for destruction of Salmonella spp. in a variety of products. This interactive tool takes recorded time and temperature parameters and automatically determines the total process lethality (e.g., 5 log) for Salmonella. If the desired log reduction is achieved for the baking process and pathogen of concern, the generated report can be used as guidance and as a supporting documentation for FSMA’s validation and verification process.

AIB International collaborated with the American Bakers Association and its Food Technical and Regulatory Affairs Committee, and with researchers at Kansas State University and University of Georgia to produce the Baking Process Kill Step Calculators.

Benefits

Avoid having to conduct foundational research, which would run upwards of $50k per product

Download Your Calculator

Read the procedures for recording temperatures and download the appropriate product/pathogen calculator for your bakery and enter your time and temperature data into the calculator. Interpret your results.

Get Started

Read the procedures for recording temperatures in a commercial oven and instructions for using the calculator. Watch this tutorial as our in-house experts walk you through the data transfer process.

Need More Help?

Don’t have a data logging device? AIB’s experts can use our Mole equipment to validate your baking process for you! Commercial bakeries looking for additional support can schedule Kill Step Validation Consulting where one of our professional team members will visit your bakery to identify the oven’s cold spot, determine the product’s internal temperature, and calculate the lethality of the baking process.